But what really is Gyros?
A gyro or gyros is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and tacos al pastor, it is derived from the lamb-based doner kebab. In Greece, it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries.
Well, that’s the classic gyro – with this recipe, there are no animal products or cruelty!
It’s made healthy too – even the fries are healthy in this recipe!
HOW TO MAKE VEGAN GYROS:
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process.
For the fries – I made carrot fries for a healthier option, which I baked. No frying!
The recipe is super easy for the fries – just toss the carrots diced into fries with spices and bake!
Then I made the tzatziki – which is a super simple process too – all the ingredients literally go in a food processor, you let it do the work for you.
To make the flatbread is super easy all you need is 3 ingredients really.
You mix gram flour ( chickpea flour ) with some water and oil, and you whisk the batter. Then you cook it like you would a pancake. Super easy!
After these things a done, just asemble the gyros 🙂
Do let me know how you found this Gluten-Free Vegan Loaded Gyros if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Gluten-Free Vegan Loaded Gyros
- For the carrot Fries:
- 2 medium-sized carrots cut into fries
- 1 tbsp of garlic powder
- 1 tbsp of onion powder
- 1 tbsp of dried thyme.
- 1 tbsp of paprika
- 1 tbsp of olive oil
- 1 tbsp of cornflour
- 1/2 tsp of salt
- For the vegan tzatziki:
- 1/2 block medium-firm tofu 225g, drained
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon apple cider vinegar
- 2 fat cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 big cucumber
- For the flatbread:
- 1 cup/120g chickpea flour
- 1 cup/236g of water
- 1 1/2 tablespoons extra-virgin olive oil plus more for the pan and drizzling
- 1/2 teaspoon salt
- 1 tbsp za'atar
- Vegan Chick'n pieces
- A drizzle of sriracha sauce
- Heat oven to 200C/180C fan/gas 6.
- Start with the fries:
- Cut carrots into ‘fries’, about 1cm thick, and mix with all the spices.
- Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 30-40 mins, turning halfway.
- Prepare the vegan tzatziki next:
- Add all the ingredients under the tzatziki section of the ingredient list ( Except the cucumber ) into a food processor and blitz until completely smooth.
- Grate the cucumber and fold it into the tofu puree. Chill in the fridge until serving.
- Make the flatbreads:
- Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
- Heat a large nonstick frying pan and drizzle with some olive oil. Wait till it gets hot then pour half of the batter making sure it covers the whole pan (you don’t want it thick)
- Cook on high for about 3 minutes, carefully flip it over and cook for another 3 minutes.
- Repeat with the remaining batter.
- Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper and sprinkle the za'atar and sumac.
- To assemble:
- Cut a large piece of foil, then place diagonally a large piece of parchment paper.
- Place the flatbread in the middle, then spread some of the tzatziki, followed by the lettuce, chick'n pieces, and carrot fries. Drizzle with the sriracha sauce and wrap.
- Do the same with the remaining ingredients.